Description
This Pumpkin Gnocchi recipe offers a delightful twist on classic Italian gnocchi by incorporating seasonal pumpkin puree for a subtly sweet and comforting flavor. Soft and pillowy, these gnocchi are easy to prepare at home and pair wonderfully with savory sauces like brown butter sage or garlic Parmesan, making them perfect for autumn-inspired meals.
Ingredients
Scale
Gnocchi Dough
- 1 cup pumpkin puree (not pie filling)
- 1 egg
- ½ cup ricotta cheese (optional for softness)
- ½ cup Parmesan cheese (grated)
- 1½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
- Optional: chopped sage or garlic powder
Instructions
- Combine Wet Ingredients: In a mixing bowl, whisk together the pumpkin puree, egg, Parmesan cheese, ricotta cheese (if using), salt, ground nutmeg, and freshly ground black pepper until well incorporated.
- Add Flour Gradually: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft, slightly sticky dough forms that holds together without being too wet or dry.
- Shape the Dough: Divide the dough into four equal portions. Roll each portion into a long rope about 1 inch thick on a floured surface to prevent sticking.
- Cut into Pieces: Slice each rope into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the tines of a fork to create ridges which help sauce cling better.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, avoiding overcrowding.
- Remove When Cooked: Once the gnocchi float to the surface, typically after 2–3 minutes, use a slotted spoon to remove them and place on a plate or tray.
- Serve with Sauce: Toss the cooked gnocchi with your favorite sauce such as brown butter sage, garlic Parmesan, or a creamy vegan alternative. Serve immediately for best texture and flavor.
Notes
- For a softer texture, include ricotta cheese in the dough; omit for a firmer gnocchi.
- Be careful not to overwork the dough as it can become tough.
- If the dough is too sticky, sprinkle a bit more flour cautiously to maintain tenderness.
- Cooking gnocchi in batches prevents clumping and ensures even cooking.
- Leftover cooked gnocchi can be sautéed in butter for a crispy finish.
- Store uncooked gnocchi in the refrigerator for up to a day or freeze for longer storage.
